田红涛¹，陈鹏鹏¹，游新侠^2*，杨 哲²，张景蕊²

（1.中国核电工程有限公司郑州分公司，郑州 450052；

2.郑州科技学院食品科学与工程学院，郑州 450064）

摘 要：该文选用薏米、大豆、燕麦、小米四种谷物，经过复配后制作一款发酵型五谷复合饮料。在单因素试验的基础上，通过响应面试验优化后，确定酵母菌和乳酸菌联合发酵五谷复合饮料的最佳制作工艺。试验结果表明：谷物（薏米、大豆、燕麦、小米）质量比为2∶3∶2∶3，酵母菌和乳酸菌质量比为2∶5，混合菌种接种量为1.93%，发酵时间为6 h，发酵温度为34 ℃。在此条件下，五谷复合饮料口感细腻，酸甜可口、豆香四溢。发酵后的成品pH值由6.95降低至4.76，总固形物含量达到11.41 g/100g，氨基酸态氮含量提高到64.2 mg/100mL，总酸含量达到2.665 g/kg。研究结果为复合菌株发酵谷物饮料提供了数据参考。

关键词：酵母菌；植物乳杆菌；五谷复合饮料；总固形物含量；氨基酸态氮

中图分类号：TS275.4  文献标识码：A  文章编号：1674-506X（2026）01-0059-0007

Development of the Five Grains Compound Beverage through Combined Fermentation by Yeast and Lactic Acid Bacteria

TIAN Hongtao¹，CHEN Pengpeng¹，YOU Xinxia^2*，YANG Zhe²，ZHANG Jingrui²

（1.Zhengzhou Branch，China Nuclear Power Engineering Co.，Ltd.，Zhengzhou 450052，China；

2.School of Food Science and Engineering，Zhengzhou University of Science and Technology，Zhengzhou 450064，China）

Abstract：This paper selected four cereals：pearl barley，soybeans，oats，and millet，and after compounding，the fermented five grains compound beverage was prepared. Based on single factor experiments，the optimal production process for the combined fermentation of five grains compound beverage by yeast and lactic acid bacteria was determined through optimization using response surface methodology. The determination results showed：the ratio of cereals （pearlbarley，soybean，oat and millet） was 2∶3∶2∶3，the mass ratio of yeast and lactic acid bacteria was 2∶5，the inoculum amount of mixed strains was 1.93%，the fermentation time was 6h，and the fermentation temperature was 34 ℃. Under these conditions，the five grains compound beverage had a delicate taste，sweet and sour flavor，and full bean flavor. After fermentation，the pH value of the final product decreased from 6.95 to 4.76，the solid content reached 11.41 g/100 g，the amino acid nitrogen content increased to 64.2 mg/100mL，and the total acid content reached 2.665 g/kg. Research results provide data reference for the compound strain fermentation of cereal drinks.

Keywords：yeast；Lactobacillus plantarum；five grains compound beverage；total solid content；amino acid nitrogen

doi：10.3969/j.issn.1674-506X.2026.01-008